383. Smoking a 27 Lb Turkey

Dr. Don and Professor Ben talk about the risks that Ben will face
this American thanksgiving when he smokes a 27 lb turkey named
ham.


Keywords: Turkey, Smoked meat


Dr. Don - not risky Professor Ben - not risky


Staphylococcal Food Poisoning from Turkey at a Country Club
Buffet – New Mexico

Growth of Clostridium perfringens in cooked chili during
cooling | Applied and Environmental Microbiology

Thermal Inactivation of Clostridium perfringens Enterotoxin
in Buffer and in Chicken Gravy - 1982 - Journal of Food Science -
Wiley Online Library

Growth and Survival of Clostridium Perfringens During
Constantly Rising Temperatures - Willardsen- 1978 - Journal of
Food Science - Wiley Online Library

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